Escargot, French for snail, is a classic French dish that has been enjoyed by people worldwide for centuries. It is a culinary delicacy that is often on the menu of fine-dining restaurants and is loved by foodies and gourmands worldwide. Escargots are a type of gastropod mollusk similar to the snails we see in our gardens but larger and more flavorful. They are usually served as an appetizer, and their unique taste has made them a favorite among food connoisseurs.

Escargot is usually served in a garlic butter sauce, and it is the sauce that gives it its unique flavor. The snails are cooked in the sauce until tender and then seasoned with herbs such as parsley, thyme, and basil. This dish is usually served with a slice of baguette or bread to soak up the rich, buttery sauce.

The History of Escargot

The consumption of snails has a long history that can be traced back to ancient times. The Greeks and Romans were known to have eaten snails, and the snail was considered a delicacy in the Middle Ages. Escargot, in particular, became popular during the 18th and 19th centuries. During this time, French chefs started using them, which became a staple of French cuisine.

How to Prepare Escargot

Escargot can be prepared in various ways, depending on the chef’s preference. However, the most common way to prepare them is with garlic butter sauce. The first step is to clean the snails thoroughly, removing the slime and other impurities. Then, they are cooked in a pot of water with garlic, salt, and vinegar until tender. After that, they are removed from the shell and placed in the garlic butter sauce. The snails are baked in the oven until hot and bubbling.

Escargot is a unique and delicious delicacy that is famous throughout the world. Its unique taste and rich history make it a culinary experience. While some people may find the idea of eating snails unappealing, escargot is a must-try dish for any food lover.